Cast-Iron Skillet Chicken and Vegetables Dinner

Name: Cast-Iron Skillet Chicken and Vegetables Dinner
Cook time: 55 min
Total time: 55 min
Yield: 6 Servings
Cuisine: American
Ingredients: 2 pounds russet potatoes; 1 tbsp kosher salt; 0.75 tbsp garlic powder; 1.5 teaspoons black pepper; 2 pounds chicken thighs; 3 tablespoons grapeseed oil; 1 lb baby carrots; 3 cloves garlic; 1 tbsp dried oregano; fresh parsley

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Instead of deep-frying chicken as his family did growing up, Marrekus and Krysten Wilkes sear it with Southern spices and add veggies for a one-pot meal. As a shortcut instead of the dry seasonings for the chicken, the Wilkes like to use 2 tablespoons of their “Soul Dust” seasoning, available on their Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet you can use another heavy ovenproof frying pan this size, but you may need additional oil. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.

Cast-Iron Skillet Chicken and Vegetables Dinner

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Ingredients

Instructions

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Step 1
Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
Step 2
Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
Step 3
Set a 12-inch cast-iron skillet over medium-high heat and add grapeseed oil; heat until oil starts to shimmer and smoke a little, 2 to 5 minutes.
Step 4
Add chicken to hot oil, skin-side down. Sear chicken until the skin is golden brown, about 5 minutes. (If seasonings start to get dark, reduce heat a bit.) Flip and continue cooking until chicken is browned on the second side, a few minutes longer. Using tongs, transfer chicken from skillet to a sheet pan or plate and set aside.
Step 5
Add cubed potatoes to skillet and cook, stirring occasionally, until light golden brown, 10-12 minutes. Transfer to the medium bowl. Add carrots to skillet and cook until they begin to caramelize in spots, stirring frequently, about 5 minutes.
Step 6
Stir minced garlic and oregano into carrots and remove skillet from heat. Stir in potatoes. Return chicken to skillet, placing it on top of vegetables, skin-side up, and pouring any juices into the pan.
Step 7
Place skillet in preheated oven and roast until the temperature of the chicken in the thickest part reaches at least 165° on a thermometer and vegetables are tender when pierced, 15-20 minutes. Carefully remove skillet from oven. Scatter parsley over chicken and serve.